INSPIRED BY A RECIPE FROM the Veg cookbook, I bring you a very green, delicious soup that you can enjoy all summer long! It’s quick to prepare and the aroma that will fill your kitchen while making it will awaken anyone’s appetite! (Even my little brother’s, although he’s actually totally not into veggies, he actually does totally dig this soup! 😮 🙂 … of course, because it is an awesome soup!) Fennel, Zucchini and Green Pea Soup Serves 6. Prep time: 30 minutes from start to finish. Fennel, 1 large knob Celery, 2 stalks Spring onions, a bunch of 6 (or 4 if they are quite large) Zucchini, 2 small…
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Mother’s Day inspired: Coconut curry with millet and asperagus
Today’s Mother’s Day couldn’t have been better spent than laughing, relaxing and cooking together. Asparagus is in season now in The Netherlands, so we used this perfect timing to make a recipe using the green delight. Read on for the delightful spring recipe we made, inspired by a recipe from the ‘Forks over Knives’ cookbook. Coconut curry with millet and asparagus Serves 3. Prep time: 40-50 minutes from start to finish. Ingredients: 3/4 cup millet + 2,5 cups water 1 cup leek, white and light green part thinly sliced 2 cloves of garlic, minced 2 tblsp ginger, peeled and grated 2 cups green asparagus, tough ends snapped off, rest cut…
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DIY: How to make Almond Milk (in different flavors)
It’s always a daring step to try out something new, but the health benefits of almond milk and the simplicity of making your own, are reasons enough try out the challenge of making homemade almond milk :). This is where I buy good quality almonds in Leiden! INSTRUCTIONS Step 1: SOAK. Grab 100g raw almonds and soak them in water for minimum 6 hours , preferably more (for example, leave them overnight, or a whole day, starting in the morning and then making it when you get back home after school/work). Step 2: BLEND. Once soaked, drain the almonds and add 750ml new water. Mix in blender until smooth white…
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Lunch Salad You’ll need after the Holidays (Great for the Immune System)
Alright people, it’s time to make 2015 awesome! Here’s a detox salad that helped me & my body fight off the negative effects of all the sugar indulged in over the holidays. There’s just been too much sugar and too little vitamins a bit too often in the holiday meals. This salad is a perfect detox lunch, because it: 1) is easy to prepare, 2) contains fresh (green) veggies, 3) is easy to bring along, 4) gives a feeling of satiety for hours. Spinach is an important source of zinc. Zinc is an important mineral for a healthy immune system. Bell pepper is a good source of vitamin C, equally important…
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Festive Gluhwein (Mulled Wine)
GLUHWEIN IS RED WINE COOKED WITH SPICES, ORANGES and some sugar. It could be considered a winter version of home made sangria. It is very easy to make, so I think everyone should be trying to make their own this winter instead of buying pre-packed from the supermarket – because it tastes better, contains less sugar and no artificial flavors. Print Recipe Festive Gluhwein (Mulled Wine) Course Drinks Servings Ingredients 1 liter red wine of your choice, nothing too expensive1 orange one half peeled and diced, the other half unpeeled and cut in slices2 tbsp Gluhwein spices to be found seasonally at better supermarkets2 tbsp brown sugar Course Drinks Servings…
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Green Soup
I used to have a housemate with gorgeous complexion; she would make this soup quite often. Broccoli & zucchini pair up to create a power dish that is a wonderful part of a plant-based diet. Low in calories, high in nutrients. Perfect for reaching or maintaining a healthy weight. Serve along side buttery garlic bread so that it doesn’t become too healthy. Print Recipe Green Soup Course Main Dish Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1 large broccoli roughly chopped1 large zucchini roughly chopped3 shallots finely chopped3 tbsp cooking oil or ghee1 L good vegetable stock a good vegetable stock is mostly oil and vegetables, and low…
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Quinoa Fritters with Carrot & Coriander
If someone close to you does not like the standard quinoa salads, that can make it difficult to incorporate this super awesome protein source into your weekly diet. Fortunately, I came across a great Quinoa Fritters recipe on MindBodyGreen.com. After adjusting it a little based on the ingredients we already had in our kitchen, they still turned out pretty good! It’s like fried quinoa burgers, except vegetarian – and gluten free, and dairy free. Perfect as a light summer dinner, perfect as a lunch time snack and/or perfect for dipping into a warm vegetable soup! These quinoa fritters are simple and quick to make. Plus, you can keep them refrigerated…
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Panzanella
STALE BREAD SHOULD NEVER GO TO WASTE AGAIN! Panzanella is a Tuscan summer specialty based on bread and tomatoes – and it’s absolutely delicious! It’s a very healthy meal, full of fresh ingredients, low in calories and rich in nutrients. Just the process of making it will make you feel like an Italian God/ess, as the aromas and colors fill the plate. I’ve found inspiration for this recipe in the River Cottage VEG Cookbook by a man with a very complicated last name, Hugh Fearnley-Whittingstall. Print Recipe Panzanella with Tomatoes, Olives & Basil Course Main Dish Prep Time 20 minutes Passive Time 20 minutes (skip this if in a hurry)…
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Flu Remedy Noodles
Before you know it you’ve gotten sneezed on and are on sick leave sniffing into tissues. If that’s the case, you need to eat something nurturing, to help your body get well soon. Lots of real food and vitamins, little effort. Try this power-punch anti-flu nutrient-loaded noodle bowl, it’s enough for 2 servings – one for now, and one for later when you don’t feel like cooking. Drink plenty of herbal tea and water, and get well soon! Print Recipe "Flu Remedy" Noodles with Baby Corn, Green beans, Garlic & Red Chili Prep Time 10 minutes Cook Time 10 minutes Servings bowls Ingredients Brown rice noodles or udon noodles enough…
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Vegetarian Split Pea Soup
Split pea soup is a traditional winter soup in The Netherlands. It has many health benefits since it’s stuffed with veggies – split peas (excellent source of fibre and minerals), leek (vitamin K, vitamin B6), carrots (excellent source of beta-carotene and good against heart disease), onions (help prevent osteoporosis), and turnip celery (rich in fiber and very low in calories). Notice we’re using boiling water instead of vegetable stock. The flavors of the soup’s ingredients are wonderful enough on their own, and let this soup stay low salt. You’ll need 2 hours to make this soup but most of it is waiting time. Print Recipe Traditional Split Pea Soup Prep…
